"JimLane" > wrote in message
...
> ms. tonya wrote:
> >
> >
> > Adrian Doss > wrote:
> > Has anyone got a decent recipe for beer batter for
> > fish?------------------------------------------------
> > I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
> > other if the thickness isn't right. Works really well on my coconut
> > shrimp, too -- batter them, roll them in flaked coconut, and deep fry
> > them. One of my most requested dishes. Excellent with mango salsa.
> > serene---------------------------------------------
> > RESPONSE: I once talked to a chef who told me when using beer in batters
> > to let the beer go stale before using in recipes.
> >
>
> I think you mean "flat." It takes about an hour or so opened at room
> temp for beer to go flat, especially if it has been poured into another
> container.
>
>
> jim

Then, IMO, you are spoiling one of the best effects! I like that it makes an
almost tempura style batter because the beer has fizz to it and froths up
the mix. I just use half ordinary wheat flour, half corn flour/starch,
season, and dump beer on it stirring gently with a fork until it's as wet as
I like.require, full of nice lumps, and all foamy - dip the food in corn
flour and wheat flour dry mix, then in the batter, then fry.



Shaun aRe - Makes bloody good calamari - joint first best my wife as ever
had, she said! Heheheh...